In a city already rich with neighborhood character, a new bagel shop is preparing to open its doors with a community-based approach to ownership, culture, and craft. Located in Northside Cincinnati at 4172 Hamilton Avenue, The Bagel Group will blend old-school bagel tradition with a modern cooperative business model.
At the center of the project is a three-person founding team: Theodore Wininger, Alex Bauman, and Zachary Capretta. Wininger has spent 13 years in the industry, moving through fast-casual management, kitchens, and cocktail bars. Bauman’s path runs through nearly a decade of bagel shop experience, along with time as a bartender. Capretta rounds out the trio with nine years across front- and back-of-house roles, from line cook to server to bartender.
Together, they’re building a cooperative where employees have a voice in decision-making and aren’t just clocking in, but helping actively shape the direction of the company.
At launch, the shop will operate with a tight crew; the trio working full-time, supported by two key team members, Alyssa Davis and Henry Reed. They both also have significant hospitality experience and are already stepping into leadership roles—not just as employees, but as partial owners.
“If you really believe in democracy, then bring it to the workplace,” Wininger says.
Northside wasn’t just a convenient choice; it was the target from the beginning, known for its strong support of independent businesses and creative energy. The space itself, previously occupied by a concept tied to Katch The Kitchen’s food truck operation, reflects that intention.
The shop features an open-concept front-of-house with seating for around 17 guests. Inside, guests will find bench seating near a record player and high-top tables — small details designed to encourage lingering rather than rushing out.
They envision a nostalgic venue, with Capretta calling it “a cozy storefront that smells like poppy seeds and garlic and being greeted by shop workers who aren’t beating the aloof hipster allegations.”
With construction largely complete, the team is now navigating final permits and backend approvals. While the exact opening date remains fluid, they expect to be up and running before June. A ribbon-cutting ceremony is planned in partnership with the Northside Business Association.
The Bagel Group’s menu centers on steamed bagel sandwiches, a technique the team says delivers “peak texture,” alongside familiar breakfast and lunch builds. Beyond that, customers can expect rotating flavor combinations and experimental specials that evolve over time. Coffee will be courtesy of Proud Hound Coffee, served as drip, alongside a selection of grab-and-go beverages.
Initial hours will run daily from 7 a.m. to 2 p.m., with potential evening expansions later in the week once operations stabilize.
